Behind an unassuming façade we were pleasantly surprised to discover an elegant small restaurant. We were swiftly whisked upstairs to a diminutive loft with two tables and a view of the ground floor and street outside. A few minutes later we were sipping an aperitif and nibbling on pre-appetizers while awaiting the arrival of our first surprise meal and matching surprise wine pairing. Dinner, made up of a series of small varied dishes, was fulfilling and unconventional yet never heavy or imposing.
The inventive dishes with unexpected ingredient combinations were fun. At the same time, staff were courteous and accommodating. More than a place to satisfy a meat and potatoes hunger, it was a place to discover new flavor pairings and celebrate special occasions. An inspired meal for foodie adventurers willing to be surprised and a welcoming setting in one of Paris’ most desirable neighborhoods made L’Astrance worth a return trip.
Chef De Cuisine Guillome Foucault
Executive Chef Pascal Barbot
Handicapped Access The first floor had no steps that we could see. Access to the restrooms was down a staircase to the basement. Access to the loft was up a second staircase.
Location On a small street near the Seine in the tony 16 arrondisement near the Passy metro station
Opened-Renovated Established in 2000
Owned And Managed Pascal Barbot and Christophe Rohat. Chef Barbot handled the kitchen and Rohat was in charge of the service staff and dining room.
Size L’Astrance was able to accommodate 25 for lunch or dinner
Type Of Restaurant French modern gastronomic cuisine
Special Menus L’Astrance offered a lunch menu for 120 euros and a seven course dinner menu for 150 euros. We chose the wine pairing option for 250 euros with our dinner.
Specialties Foie gras marinated in vergus and Paris mushrooms and for dessert chili sorbet
Dessert: A flavorful lemongrass and pepper sorbet and chocolate biscuit with banana and caramelized cookies, sabayon sauce, white chocolate and passion fruit. After dinner snacks included a jasmine flavored drink, chestnut honey financier (pastry) and fresh fruit.
Reservations required Yes. The chef recommended guests book 2-3 months in advance dinner and 2-3 weeks in advance for lunch. Reservations were accepted by phone only.
Ease Of Making Reservations Although we were able to book the same day, we later tried to reserve for another date and they were fully booked.
Reviewers Article and photos by Elena del Valle
Service Servers were agreeable. Although they seemed slightly overwhelmed at times, when they made their way to our second level cocoon they were always polite, efficient, and willing to accommodate us. They replaced wine glasses discreetly and kept their eye on our table from afar to make sure we lacked for nothing. Initially they succeeded. As the night wore on, we saw the service staff less often. It was as if the servers forgot about us and the other table in the loft. It took about 15 minutes for our check to arrive. Next time, we will insist they wait until they process our check before calling a taxi.
Would You Dine There Again-Recommend It? Yes
- 4, rue Beethoven
- Paris, 75016
- +33 (0)1 40 50 84 40
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